Discovery Gaming Community

Wash the herbs and dry them on paper towel, remove the thick stems

Peel the eggs and put the yolk into a mixing bowl, ad lemon juice, 2/3 of the herbs, 1/4 teaspoon salt and the yogurt

Puree using a hand blender

Stir the sour cream into the mixture

Add the coarsely chopped egg white

At the end, add the remaining finely chopped herbs and season with pepper, salt and lemon juice.

Let the green sauce rest in the fridge for at least one hour. Serve with boiled potatoes and boiled eggs cut in halves, this is the most traditional way.
I love it to mash the warm potatoes with a fork and mix them with the green sauce. We say "mantschen" which can be translated with mess around

Ingredients
1 whole chicken about 3.5 pounds
1 tsp salt
1 tsp paprika sweet
1/4 tsp dried thyme
1/4 tsp oregano
1 pinch ground pepper
1/4 tsp majoram
1 pinch ground rosemary
2 tbsp butter

Instructions
Wash the whole chicken inside and out, and thoroughly towel dry.
Mix the herbs and spices in a bowl. Rub the chicken inside and out with the spice mixture.
Place the chicken in a baking dish filled with 1/2 in of water. Cut the butter into small pats, and place on top of the chicken. Roast at 325 degrees for about one hour, or until done. Baste with the pan juices several times during the roasting, every 15-20 minutes.
Serve with Pommes Frites (french fries) and radish and a German pretzel or with potato dumplings and red cabbage.

Ingredients
75 Grams Butter
6 Eggs
180 Grams Sugar
100 Grams All Purpose Flour
2 Teaspoons Baking Powder
50 Grams Cornstarch (Speisestaerke)
140 Grams Chocolate Bittersweet ( Kuvertuere, Zartbitter)
(drained weight) 800 glass jar Cherries from a Grams
500 Millilitres cherries Juice from
4 Tablespoons Cornstarch , (levelled)
2 Tablespoons Sugar
100 Millilitres Kirschwasser (Liquor)
800 Millilitres Cream Whipped
3 Packet Vanilla Sugar
17 Cherries (candied)
100 Grams Chocolate shavings , Bittersweet

Steps

1. Melt the bittersweet chocolate with butter in a waterbath. Seperate the eggs. Beat the egg whites to stiff peaks.

2. Beat egg yolks with sugar till fluffy. Stir in bittersweet chocolate. Sift the flour, cornstarch and baking powder into the egg whites and lightly fold.

3. Fill the mix in a baking paper lined springform pan. Preheat the oven at 175 degree celsius. Bake it for 40-45 minutes. Leave it to cool on a wire rack. After it is cooled, divide the cake twice horizontally

4. Pour sour cherries through a sieve and seperate the juice, mix corstarch with sugar and stir with juice until smooth. Bring the remaining juice to boil, add cornstarch and bring to a boil, add the cherries and let it cool slightly, and set it by pouring half of the cherry liquor (Kirschwasser).

5. Soak the the 2 layers of cake with cherry liquor (Kirschwasser) and distribute the half of the cherry mixture and let it cool and allowed to gel.

6. Whip the cream until stiff with vanilla sugar. Place the first layer on the cake plate and spread quarter of the whipped cream on top. Repeat it with second layer and cover it with the layer of biscuit base. Flavour it with cherry water too.

7. Brush the cake around with cream, fill the rest for decorating into a piping bag. Cover the edge and the surface with grated chocolate. Decorate the outside with 16 cream rosette and in the middle with a cream rosette and place a cherry on top of each rosette and the cake is done!

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